Heat the oven to 130C/110C fan/gas 1. Line a baking sheet with baking parchment. Design four circles, 8-10cm in diameter, on the baking parchment, then flip over. Creep the egg whites in a tidy bowl the utilization of an electrical hotfoot till stiff peaks assemble. Gradually hotfoot in the sugar till thick and modern, then the cornflour and lemon juice. Pile the meringue in swirls onto the marked circles, making a dip in the center, then bake on the bottom shelf for 55 minutes-1 hr till crisp on the out of doorways and dry under. Flip the oven off, leave the door ajar and leave the meringues to chill utterly. Can even be made a day ahead and saved in an hermetic container.
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